Turkey Sausage, White Bean & Butternut Squash Soup
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This hearty soup combines sweet butternut squash with fresh sage & spicy turkey sausage.
- Ready In:
- 1hr 5mins
- Serves:
- Yields:
- Units:
ingredients
- 2 teaspoons olive oil, extra-virgin
- 2 large uncooked onions, chopped
- 2 teaspoons kosher salt, divided
- 1 1⁄4 lbs uncooked turkey sausage, Italian-variety
- 2 teaspoons minced garlic
- 8 cups canned chicken broth
- 2 1⁄2 lbs uncooked butternut squash, cubed
- 1 tablespoon fresh sage, minced
- 1⁄4 teaspoon ground nutmeg
- 38 ounces canned cannellini beans, rinsed and drained (two 19 oz cans)
- 2 teaspoons fresh lemon juice
- 2 tablespoons grated parmesan cheese
directions
- Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and sauté until softened, about 5 to 10 minutes.
- Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
- Add garlic; cook, stirring, 1 minute.
- Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more.
- Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.
- Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.
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